Sauces, Condiments + Spice Blends

The vital sauces and spice blends from these island nations are dynamic and versatile. Throughout the tropics, it’s common to be served well-seasoned seafood or meat alongside rice or root vegetables, with a flavorful, sometimes spicy sauce on the side to give it a kick. The intensity of foundational dry spices and pastes transform basic ingredients such as lamb stew meat for Lamb Colombo or red kidney beans in Habichuelas Guisadas con Calabaza. The sauces add acidity and dynamism to both balance and turn up the flavors of otherwise simple dishes, such as Mojo on Tostones. They can also add a whole other dimension to a dish, as when you pair fruity, spicy, citrusy Lasos Piman with Seychellois Cari de Poisson et Potiron (Pumpkin Fish Curry). These condiments also reflect similarities across islands, as they share many ingredients—particularly garlic, chiles, cilantro, citrus juice or vinegar, and soy sauce. You can easily serve a Caribbean dish with a Mint-Cilantro Chutney, or a CHamoru dish with a Caribbean Wasakaka. Above all, these sauces are incredibly adaptable and can be adjusted to match your personal tastes.